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Motivated professional with exceptional skills as both chef and manager. Over ten years of experience in the restaurant industry. Exceptional leadership and interpersonal skills. Proven ability to succeed in a high-pressure, challenging environment while maintaining a calm demeanor. Expertise in a variety of different cuisines and cooking techniques.
- Food Safety and Sanitation
- Sous vide technique
- Staff Training and Development
- Menu Development
| - Batch Cooking
- Ordering & Receiving
- Labor & Food Cost Control
|
03/2014 to 07/2016 Executive Chef Senior Lifestyle Corporation – Wichita Falls, TX,
- Co-ordinated and executed meals for various corporate clients; from parties ranging from 20 to 500 guests.
- Implemented new cooking techniques and organizational protocols to lower food and labor cost.
- Managed daily kitchen operations; identified and provided solutions for any problem areas.
- Developed new menus in accordance with guests dietary needs and restrictions; vegan/vegetarian, gluten-free, etc.
05/2012 to 03/2014 Chef/General Manager Proper Hospitality – Malibu, CA,
- Developed food and beverage menu for a new fast-casual restaurant.
- Created standardized recipes to maintain quality control.
- Handled all hiring, training, scheduling and payroll.
- Provided courteous and informative customer service in an open kitchen format.
05/2009 to 05/2012 Chef de Cuisine Tabla Mediterranean Bistro – City, STATE,
- Worked with executive chef to develop and execute a daily-changing menu in a fine-dining establishment.
- Tasted and smelled all prepared dishes, and observed color, texture and garnishes.
- Initiated and maintained relationships with local farmers and ranchers to bring guests the highest quality ingredients while maintaining appropriate food and labor costs.
Expected in 2003 Bachelor of Arts: International Development with a minor in Spanish and Anthropology
University of Oregon - Eugene, OR
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